QUICHE FLORENTINE

– Butter – Shallots  – Spinach – Eggs – Heavy cream – Salt and pepper  – Gruyere/Swiss cheese

Ingredients

what you'll need:

Instructions

Blind bake the pastry if you're using your own homemade shortcrust, or defrosted shortcrust pastry sheets.

Instructions

Melt the butter in a frying pan on the stove-top over medium heat, and add the diced shallots. Cook for 2 minutes or until softened and translucent.

Instructions

Add the baby spinach and cook for about 3 minutes or until wilted. Set the shallots and spinach aside while you make the egg filling.

Instructions

Add the eggs, cream and salt and pepper to a bowl and whisk until well combined.

Instructions

Sprinkle the spinach and shallots over the base of the pre-cooked pastry shell. Sprinkle half of the grated Gruyere/Swiss cheese over the spinach. Pour the egg mixture over the top and sprinkle with the remaining grated cheese.

Instructions

Bake for 35 minutes or until golden and the filling is set.

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